Bolete Mushrooms vs. Porcini Mushrooms
Bolete Mushrooms vs. Porcini Mushrooms
Oct 21, 2020
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Agnolotti del Plin with Porcini Mushrooms, Ricotta & Parmigiano and served with Parmesan fonduta Ingredients (4 servings) Pasta dough • 400 g “00” flour • 3 whole eggs 2 yolks • Pinch of salt Filling • 150 g mushrooms porcini and 250g brown mushrooms • 100 g ricotta (well drained) • 60 g Parmigiano Reggiano, finely grated • 3 garlic clove, crushed • 80 ml dry white wine • 2 tbsp extra virgin olive oil • 1 fresh parsley, chopped • Salt & freshly ground black pepper Sauce • 100 ml red wine, 100 ml
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GialloZafferano Loves Italy on Instagram: "🍄🥩 Elevate your dinner game with this Scallops with Porcini Mushrooms – tender veal, earthy porcini, and creamy wine sauce all in one dish! 🇮🇹✨ @sebastian_fitarau 📝 Ingredients: 1 ¾ cups thin veal slices (250g) 2 ½ cups fresh porcini mushrooms, sliced (350g) 1/4 cup dry white wine (half a glass) 1 ½ tablespoons butter (20g) 1 garlic clove Fresh thyme, to taste All-purpose flour, for dredging (00 flour) Extra virgin olive oil, as needed Salt, to tas
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